When people ask what kind of pastries I make, I usually blabber on for probably 30 seconds, maybe a whole minute. I really need to work on my elevator speech. But, like, a 5-second version. “I do pastries that’ll make you swoon.” Is that good enough? Anyway, I always throw in the “vegan, gluten-free, for all dietary restrictions” line. It’s not that it’s false, I just feel like I haven’t been doing justice to all of the restricted peeps out there! I’ve been making so many buttery, wheat-y, gluten-y things lately. I’ve been re-falling in love with the old school pastries. It’s super comforting to do that stuff, but to add in the aesthetic that I’ve taken on recently.
But, I need to get back to some research – specifically with gluten-free sweets. I want to be able to offer more options to my clients who can’t have wheat, and I also want to add more recipes to this site. Truthfully, it’s difficult to know where to start. I think my ultimate challenge will be to make a fluffy-ish vanilla cake. That is when I will know things are working.
Until then, I need to work from what other people have learned – and develop my methods from there. Ashlae over at Oh, Ladycakes has some great recipes. I decided to try her oat scone recipe last week, to share with some gluten-intolerant friends. I tried it once, and while the texture was really awesome, there were some changes that I knew I wanted to make. Plus, I wanted them to be pink. Who am I kidding? I want everything to be pink, now that I have a container of magenta hibiscus water in my refrigerator.
Try these. You will love ’em.
Vegan, Gluten-Free Oat Scone Recipe
(based loosely on this version from Oh, Ladycakes)
1 3/4 c gluten-free flour (I used Domata)
1/2 c oat flour
1 c rolled oats
1 tsp xanthan gum
3/4 tsp salt
1/2 c dark brown sugar
1/4 c coconut oil, melted or just spreadable
1/3 c maple syrup, or honey
1/2 c almond milk
1 tsp vanilla
vanilla sugar, optional, but decadent
Preheat your oven to 400F and prepare a sheet pan with parchment paper or a silicon mat.
Mix together the flours, oats, xanthan gum, brown sugar, and salt. Make a well in the center and add in the coconut oil, maple syrup, almond milk, and vanilla. Stir together until just combined. Dump the dough onto a floured surface and form into a circle, about 3/4″ thick. Cut into eight wedges and transfer to your prepared pan, leaving about an inch between each scone.
Brush the tops of each scone with canned coconut milk, and sprinkle on a ton of vanilla sugar. Bake until the tips are turning brown, about 25 minutes. Let cool completely before glazing.
1/4 c hibiscus water (make this by soaking dried hibiscus in room temp water)
1.5 c powdered sugar
Whisk together the hibiscus water and the powdered sugar until completely smooth. Add more of either ingredient to get the consistency you want. Spoon the glaze over the cooled scones. I topped mine with turbinado sugar, but that is totally optional.